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Lemony Broccolini Pasta

Lemony Broccolini Pasta - Supper With Michelle

 

I absolutely adore the pairing of broccolini and lemon, not to mention the addition of pasta! This is a really simple dish that I like to prepare for quick meals especially during the week. It’s truly just vegetables and pasta with no sauce per say and a hint of lemon. In addition to the broccolini (which can easily be substituted with broccoli if you can’t find in your area), I’ve added in some sautéed zucchini, onions, fresh garlic, and for a little kick I’ve added in some capers, sundried tomatoes, topped with a little lemon zest.  And although there’s pasta involved with this dish, it feels really light. Feel free to sprinkle the dish with a little parmesan cheese or nutritional yeast to give it more of a cheesier taste if you’d like. 🙂

 

Lemony Broccolini Pasta - Supper With Michelle

 

Recipe: Serves 3 – 4

Ingredients:

2 1/2 cups of Dried Rotini or Fusilli Pasta (then cook according to package)

8 oz. or 8 stalks of Broccolini or Baby Broccoli (cut into bit size pieces)

1 medium Zuchinni (sliced)

1 small Yellow Onion (sliced)

1 tablespoon of Capers (rinsed)

2 tablespoons of Sundried Tomatoes in Olive Oil (roughly chopped)

1 clove of Garlic (minced)

1 pinch of Red Chili Flakes (optional)

1 small Lemon ( zest and put the zest to the side, then halve the lemon and the juice will be squeezed into dish(minus the seeds) )

1/4 teaspoon of Tuscan or Italian Seasoning/ Dried Herbs

Garlic Salt and Ground Pepper to taste ( I used garlic salt, but feel free to use Sea Salt, if you’d rather)

A couple good drizzles of Olive Oil

 

Lemony Broccolini Pasta - Supper With Michelle

 

Instructions:

In a large pot, cook pasta according to instructions, drain and set to the side.

In a large frying pan or skillet, on a low to medium heat, drizzle pan with a little olive oil, and begin to sauté your zucchini, onions, and broccolini for about 8 minutes or until the vegetables are cooked to your doneness. Place this mixture in a separate bowl temporarily. In that same frying pan, drizzle with just a little more olive oil and then put in your capers and sundried tomatoes and sauté for a few minutes, then add in your dried herbs, a pinch of red chili flakes, garlic and squeeze the juice from your lemon halves into your dish. Now toss in your cooked pasta and your vegetables and lightly stir. If your pan is not big enough, you may want to do this in a big bowl. Season with a little Garlic Salt/Sea Salt and Ground Black Pepper and taste. Sprinkle a little bit of your fresh lemon zest on top and serve!

**Please note** – If you would like to add a little cheese or nutritional yeast in at the end, then I would recommend reserving at least a 1/4 cup of your hot pasta water to stir in with your cheese. 🙂

 

Lemony Broccolini Pasta - Supper With Michelle

 

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